Elegant Raspberry Swirl Cheesecake made with a buttery graham cracker crust, rich baked cheesecake filling, and homemade raspberry sauce swirled throughout. A stunning dessert perfect for holidays, celebrations, and special occasions.
Preheat oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks.
Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Press firmly into the bottom of the pan.
Bake for 10 minutes, then cool slightly.
Combine raspberries, sugar, and lemon juice in a saucepan over medium heat.
Cook until berries break down and release juices.
Stir in cornstarch slurry and simmer until slightly thickened.
Strain through a fine mesh sieve to remove seeds. Cool completely.
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in vanilla, sour cream, and heavy cream.
Add eggs one at a time, mixing just until incorporated.
Pour cheesecake filling over crust.
Spoon small dollops of raspberry sauce on top.
Use a knife or skewer to gently swirl (do not overmix).
Place pan in a roasting pan and pour hot water halfway up the sides.
Bake for 70 minutes, until edges are set and center slightly jiggles.
Turn oven off, crack door open, and cool cheesecake inside oven for 1 hour.
Remove from water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
Toppings & Garnishes
Fresh raspberries
White chocolate curls
Light dusting of powdered sugar
Beverages
Champagne or prosecco
Raspberry or hibiscus tea
Vanilla latte or cappuccino
12 servings